tilapia with tomato-herb pan sauce
Sadly, it seems like fresh summer tomato season is drawing to a close. But for one final hurrah this past weekend, I used my last batch of cherry tomatoes to make this recipe I had bookmarked recently in Bon Appetit. (Apparently tons of other food bloggers had the same idea, because this recipe has received rave reviews all over the blogosphere!)
Originally, it was a recipe for chicken and this delicious tomato-herb pan sauce. But I have been on a fish kick this month, so opted for some healthy tilapia instead. Choose whichever you’d like. But you absolutely must try this amazing sauce. It is summer at its best — fresh, sweet tomatoes are cooked down with white wine, oregano, paprika, and of course, lots of garlic. Absolutely delicious. And the whole meal came together for me in less than 20 minutes!
Definitely a wonderful meal I will be bookmarking to make again next tomato season!
- 2 tilapia filets
- salt and pepper
- 2 tbsp. unsalted butter, softened
- 2 cloves garlic, minced
- 2 tsp. fresh oregano, minced
- ½ tsp. sweet paprika
- salt and pepper
- 2 tsp. olive oil
- 2 cups cherry or grape tomatoes (about 12 oz.)
- 1/3 cup dry white wine or chicken broth
- 1 tbsp. minced fresh parsley
Season both sides of the tilapia filets with salt and pepper. Set aside.
In a small bowl, mash together the butter, garlic, oregano, and paprika until evenly mixed. Season with salt and pepper to taste.
In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil. Place the tilapia filets in the skillet and cook 2-3 minutes per side, or until fish flakes easily with a fork. Transfer to a plate, tent with foil, and set aside.
Increase the heat to high and add the tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes. Add the remaining butter mixture to the pan. Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted. Add the wine or broth to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more until well blended.
Transfer the tilapia to serving plates, and top with the pan sauce. Sprinkle with fresh parsley and serve.
To make this with chicken, Bon Appetit recommended seasoning 2 chicken breasts with salt and pepper, and cooking them covered in a skillet on medium-high for about 5 minute per side (until no longer pink in the middle).
This sauce would also be delicious over eggplant or portabello mushrooms!